Scottielew
Well-known member
Over the weekend, I used my Traeger for the first time. I wanted to share my experience cooking a brisket.
For someone reason, I was under the impression that I could just "set it and forget it" with the Traeger. I was sadly mistaken. I had to really keep an eye on the temp throughout the process. I am glad that I purchased a thermoworks because this assist me in keeping track of the temp. At one point, the pellets got below 50 percent in the tray...big mistake. Keep that pellet tray full! Because of the weather, the temp on the outside of the Traeger fluctuate constantly. The Traeger was forced to raise the temp because of the cooler windy weather. Having the termoworks is a much needed tool.
I cooked the 11 pound brisket on 250. I was surprised that it cooked so fast. I think the temp most likely averaged over 260. It reached 200 degrees in about 6-7 hours. It got to 165 in about four hours and then I wrapped it in butcher paper. About another 3 hours it was at 200.
Some changes I would make, I would set my Traeger to 225 and cook it slower. I got the smoke ring but it was not as tender as I wanted it to be. I would go unwrapped throughout the cook. My wife (she's from KC, did brunt ends as well) wanted it to be juicy but I like the bark. It was a prime brisket so I now know that it would most likely not dry out so it may not be necessary to wrap it. Everywhere I study mentioned to cook the brisket fat side down. I think I am going fat side up next time.
For a rookie, I really enjoyed my first brisket on a Traeger. I am looking forward to trying it again. For anyone who has any other tips, please share!
For someone reason, I was under the impression that I could just "set it and forget it" with the Traeger. I was sadly mistaken. I had to really keep an eye on the temp throughout the process. I am glad that I purchased a thermoworks because this assist me in keeping track of the temp. At one point, the pellets got below 50 percent in the tray...big mistake. Keep that pellet tray full! Because of the weather, the temp on the outside of the Traeger fluctuate constantly. The Traeger was forced to raise the temp because of the cooler windy weather. Having the termoworks is a much needed tool.
I cooked the 11 pound brisket on 250. I was surprised that it cooked so fast. I think the temp most likely averaged over 260. It reached 200 degrees in about 6-7 hours. It got to 165 in about four hours and then I wrapped it in butcher paper. About another 3 hours it was at 200.
Some changes I would make, I would set my Traeger to 225 and cook it slower. I got the smoke ring but it was not as tender as I wanted it to be. I would go unwrapped throughout the cook. My wife (she's from KC, did brunt ends as well) wanted it to be juicy but I like the bark. It was a prime brisket so I now know that it would most likely not dry out so it may not be necessary to wrap it. Everywhere I study mentioned to cook the brisket fat side down. I think I am going fat side up next time.
For a rookie, I really enjoyed my first brisket on a Traeger. I am looking forward to trying it again. For anyone who has any other tips, please share!
